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Ingredientes
- 1/2 ounce dry morels, -=or possibly=-
- 2 Tbsp. - morel pwdr
- 3/4 c. semolina flour
- 2 x extra-large egs
- 2 x extra-large egg yolks
- 1 Tbsp. extra virgin olive oil
- 18 x dry morels =or possibly=- fresh, if in season
- 1 Tbsp. butter
- 2 Tbsp. minced shallots
- 1 3/4 c. heavy cream salt, to taste white pepper, to taste nutmeg, to taste
- 24 x fiddlehead ferns =or possibly=- asparagus tips
- 2 Tbsp. butter
- 2 x pheasant breasts (from 3 lb pheasants) boned, skinned and halved salt white pepper
- 2 Tbsp. butter
Direcciones
- Prepare the fettuccine. Clean any soil clinging to the morel stems. Place the mushrooms in a spice mill and grind to a fine pwdr. Combine the pwdr with the semolina and all-purpose flours in a food processor and process briefly to blend. Beat the Large eggs, egg yolks and oil together and, with the motor running, add in the mix to the flours. Process till a neat ball forms on top of the blade, about 45 to 60 seconds. Remove the dough from the machine and knead for a minute on a very lightly floured surface. Pat into a thick cylinder and wrap in plastic. Chill for at least 1 hour.
- About 1 hour before serving time, cut the dough across into 6 pcs. Knead, stretch, and cut each piece in a pasta machine or possibly by hand. Spread the fettuccine on a tray dusted with semolina. Cover with a towel till cooking time.
- Prepare the sauce. Soak the mushrooms in hot water to cover for 5 min.
- (Halve and rinse fresh morels.) Drain the mushrooms, halve them lengthwise and rinse briefly. Cut into small pcs. Heat the butter in a skillet and add in the morels and shallots. Cook over low heat till the shallots are tender. Add in the cream and simmer, stirring often, till the sauce is lightly thickened, about 15 min. Season with salt, white pepper and nutmeg to taste. The sauce can be prepared and gently reheated just before serving.
- Rub any fuzz from the fiddlehead ferns and trim the tails to leave about 1/2 inch. Drop them into boiling salted water and cook till tender, about 5 min. Drain well. At serving time, heat them through in the butter.
- About 20 min before serving time, sprinkle the pheasant breasts lightly with salt and white pepper and let them sit at room temperature till you are ready to cook. Heat the butter in a large, heavy skillet. When it foams, add in the breasts and brown lightly for about 5 min. Turn and cook over moderately low heat till they are nicely browned and barely done in the center, about 5 more min. Remove them and let them sit for 5 min.
- Drop the noodles into a large quantity of boiling salted water. Return to a boil, stirring. Cook about 1 minute, just till tender. Drain them thoroughly and toss with three-quarters of the sauce.
- Arrange the fettuccine on 4 serving plates. Slice each pheasant breast in 6 vertical slices and fan over the pasta. Top with the remaining sauce and surround with the fiddlehead ferns.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 4 servings | |
| Calories 485 | |
| Calories from Fat 188 | 39% |
| Total Fat 21.28g | 27% |
| Saturated Fat 10.61g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 320mg | 13% |
| Potassium 602mg | 17% |
| Total Carbs 42.88g | 11% |
| Dietary Fiber 4.6g | 15% |
| Sugars 0.31g | 0% |
| Protein 28.95g | 46% |
